Every holiday meal needs a wonderful dessert, right?
And this bundt cake, with just the hint of orange flavor, was completely perfect for our Easter dinner.
I’ve been complaining for years about the fact that I never get to host holiday meals. We live in Virginia. (Both of) Our entire families live in Charlotte. So, obviously, it makes more sense for us to go home than for 20-ish people to come here. But it still makes me sad that I never get the pleasure of hosting a big holiday dinner in our home, with all of my carefully selected & acquired kitchen things.
This year, for Easter, I decided that Graham and I were having a holiday meal. It wasn’t the Thanksgiving feast with a table full of people that I’d prefer, but it was really nice nonetheless. Everything I wanted to fix was pretty standard. Growing up, we always had ham, potato salad, some type of vegetable, deviled eggs, rolls & a dessert, so that’s what we did. The only problem though was picking just one dessert. I kept going back & forth between a strawberry shortcake type dessert, made with angel food cake and a bundt cake with poached apricots and whipped cream. I finally decided to combine the two and made strawberry shortcakes out of an orange flavored bundt cake.
Spoiler alert: It came together perfectly.
I had never made a bundt cake before. Honestly, cakes intimidate me. They always fall apart when I attempt to take them out of the pan. This time, I buttered & floured the (non-stick) pan, used some cooking spray just for kicks, and then said a quick prayer. I was elated when the cake slid out of the pan leaving nothing behind.
The cake was absolutely delicious on its own, but when paired with strawberries & homemade whipped cream, this was so completely perfect! Perfect for an Easter dinner, or any dinner for that matter =)
Orange Bundt Cake
(Recipe slightly adapted from this one).
- 4 sticks of room temperature unsalted butter
- 3 cups of all-purpose flour
- 1 t. salt
- ½ t. cream of tartar
- ¼ t. ground cardamom
- 2 cups of sugar
- 6 large eggs
- ½ cup of heavy cream
- 1 teaspoon of orange extract
- Zest of one orange
Place a rack in middle of oven and preheat to 325°. Butter & flour pan. Combine salt, cream of tartar, cardamom, 3 cups flour and orange zest in a medium bowl.
In the bowl of the stand mixer, or in a large bowl with a hand mixer, beat 4 sticks of butter for five minutes, or until light & fluffy. Reduce speed to low and gradually add in sugar. Increase speed to high and beat until light &creamy, about 6-8 more minutes. Add eggs 1 at a time, scraping down sides between additions. Beat in cream and orange extract. Reduce speed to low and gradually add dry ingredients, mixing until just combined. Combine well with a rubber spatula and then pour batter into the prepared pan.
Bake cake until top is golden brown and a tester inserted into the center comes out clean for about 70-80 minutes. Move pan to a wire rack; let cake cool completely before turning out.